Summer’s end is fast approaching: Have you had your share of grilled burgers, steak and other seasonal fare? Make the most of your long Labor Day weekend by huddling around the barbecue one last time. These 7 simple dishes won’t have you “laboring” over a hot stove all day...

PreparationTo prepare pickled onions: 1. Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Cover and microwave on High until the mixture boils, 2-3 minutes. (Or bring the mixture to a boil in a small saucepan on the stove.) Add onion and toss to coat.

To prepare burgers: 1. Preheat grill to high.

2. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.

3. Grill the burgers until cooked through and no longer pink in the center, 3-4 minutes per side. Toast buns on the grill, if desired.

4. Drain the onion, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.

Grilled Steaks BalsamicoA simple marinade of puréed dried figs and store-bought balsamic vinaigrette adds intense flavor to steak. This dish is adapted from Lori Welander’s grand prize-winning recipe from the 2003 National Beef Cook-Off. To make ahead, prepare through step 1 up to one day in advance.

Preparation1. Place vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with steak and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours.

2. Preheat grill to medium.

3. Remove the steak from the marinade; discard marinade. Oil the grill rack. Grill the steak for 4-6 minutes per side for medium-rare, depending on thickness. Transfer to a clean cutting board. Season with salt and pepper, tent with foil and let rest for 5 minutes.

4. Meanwhile, warm cheese in a small saucepan over medium-low heat, stirring often, until melted. Carve the steak into thin slices. Serve each portion with a dollop of the cheese sauce.

Shrimp & Plum KebabsToss quick-cooking shrimp, juicy summer plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums, or swap red or green bell peppers for the jalapeños.

Preparation1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.

2. Preheat grill to medium-high.

3. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Baked Parmesan TomatoesA sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect summer side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

Grilled Corn with Chipotle-Lime ButterMake a large batch of this zesty, spicy butter, freeze it in small portions and use while corn is in season. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for small cans in the Mexican foods aisle in large supermarkets.

Peach & Blueberry CobblerThis is a healthier version of a traditional cobbler, with canola oil replacing some butter and whole-wheat flour for all-purpose flour. Unlike classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes.

2. Place butter and oil in a 12-inch cast-iron skillet or a 9” x 13” baking pan. Heat in the oven until melted and fragrant, 5-7 minutes.

3. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.

4. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.

5. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50-60 minutes. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

Watermelon-Yogurt IceInspired by creamy watermelon sherbet, our light and refreshing dessert captures the essence of summer. If it’s frozen for longer than two hours, break into chunks and process again until smooth before serving.

Preparation1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.

2. Purée watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp.

3. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Or pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.

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